Almond-orange Sponge With Chocolate Ganache Icing
From vindee 16 years agoIngredients
- Preheat oven to 190deg C , reduce to 180deg C after 10 mins of putting the cake in. shopping list
- Greased lined 7-8"tin; A springform cake tin is always better. shopping list
- eggs - 5 (250gms) shopping list
- almonds - 100gms (grind in dry grinder with skin; be careful it doesnt get pasty) shopping list
- flour - 2 tbs ( almonds + flour= half the weight of the eggs i.e. 125gms ) shopping list
- baking powder - 1tsp shopping list
- salt - 1 pinch shopping list
- powdered sugar - 100gms ( less than half the weight of the eggs) shopping list
- vanilla essence - 1 tsp shopping list
- orange extract - 1 tsp shopping list
- orange rind - 1 tsp shopping list
How to make it
- Method:
- - Sift the flour + baking powder + salt + ground almonds 3 times.
- - Beat the eggs and sugar well with beater till very thick ribbon falls and holds in place for at least 5 seconds (beat for approx 10mins)
- - Add vanilla essence + orange extract + orange rind and beat for 1 min. (Can add some orange food colour to the batter for contrast)
- - Gently fold in the sifted flour; mix lightly so that air doesnt escape.
- - Turn gently into tin and bake for 30-35mins till done.
- - Once done, remove from tin after 5 mins and leave on rack to cool completely. Cut horizontally into 3 layers.
- Ganache:
- -Put 200ml whipping cream ( 20-30 % fat content) in pan with 150 gms dark choc. Heat over low heat, stirring constantly, till chocolate melts. Remove from heat and stir vigorously with hand with 1 tsp vanilla ess to make smooth and remove any lumps.
- - Add sugar if required. Leave to cool.
- Filling :
- Whip 200ml whipping cream (35%fat) with 2 tbs pwdrd sugar +1/2 tsp orange extract until thick and holds peaks.
- And finally........(phew)
- Sandwich the cake with cream. Put ganache icing over top and sides. Fill some ganache in piping bag and pipe rossettes etc. Finish with chocolate flakes, scrolls, leaves etc. Chill well before serving. It enhances the flavours through the cake.
- Note : Since the sponge is based on the weight of the eggs, you can vary the cake size by increasing or decreasing eggs, and scaling all other ingredients accordingly. The basic sponge can be made a day or 2 in advance and refrigerated until use. Saves a tonne of time! The decorations can also be made in advance ( leaves, scrolls, shavings etc).
The Rating
Reviewed by 7 people-
this one is going on sale in the restaurant!!, I dont think it will hang around for long!!, it sounds delicious and with the orange concentrate I have it will be mind blowing, the biggest "Jaffa Cake" you ever saw, yuk yuk.
I hope you dont mind ...morebear in Penzance loved it -
How did I miss this one?? i love Almonds and orange together..
ahmed1 in Cairo loved it -
I love the combination of orange and chocolate. Looks great.
ivy in Whereabouts loved it
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